Motichoor Ladoo Cheesecake Jars

6 standard portions

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Ingredients

• 3/4 cup crushed parle-g biscuit crumbs (from around 15 parle-g biscuits)
• 2 tablespoons unsalted butter (melted and slightly cooled)
• generous pinch of cardamom powder
• 8 oz cream cheese (softened)
• 1/2 cup powdered sugar (50 grams, also known as confectioners sugar (do not replace with regular white sugar))
• few drops kesar elaichi essence (optional)
• 1/2-3/4 cup heavy cream (depending how light you want the cheesecake, I used 1/2 cup)
• 3-4 motichoor ladoos (crumbled, each ladoo approx 50 grams in weight)
• nuts (for garnishing)
• chandi ka vark/edible silver leaves (for garnishing)

Method

1. Pulse parle-g biscuits (cookies) in a food processor along with a generous pinch of cardamom powder. Pulse until the biscuits turn into fine crumbs.
2. Transfer the crumbs to a bowl and add melted (slightly cooled) butter to it. Mix the cookies crumbs with the butter until it feels like wet sand.
3. Add 1 to 2 tablespoons of crumbs to each jar and press the crumbs to the bottom of the glass using the back of your spoon or with your thumb until its compact. Place the jars in the refrigerator while you make the filling.
4. Using the paddle attachment of your stand mixer or using a hand mixer, beat the softened cream cheese for 3 to 4 minutes until softened. Then add powdered sugar to it and mix.
5. Add the kesar elaichi essence (if using) and mix. Set the cream cheese aside.
6. In a separate bowl, beat the heavy cream until it forms stiff peaks using the wire whisk attachment of your stand mixer or use your stand mixer.
7. Start folding the whipped cream into the cream cheese mixture using a spatula. Fold the whipped cream in 2 to 3 parts into cream cheese mixture until it's all combined.
8. Now crumble the boondi ladoos in a bowl.
9. Take out the jars out of the refrigerator and add the first layer of cheesecake mixture on top of the crust. Then top with a layer of crumbled boondi ladoo. I used a piping bag to fill these jars.
10. Top with another layer of cheesecake filling and then finish with a layer of crumbled boondi on top. Repeat with the remaining jars.
11. I made alternate layers of cheesecake and crumbled boondi, you can just do a single layer of cheesecake filling and then crumbled ladoo on top - it's up to you. The layers just make it look prettier.
12. Garnish the no-bake motichoor ladoo cheesecake jars with sliced almonds, pistachios and chandi ka vark. Cover and place them in the refrigerator for 3 to 4 hours before serving.